Young and Hungry

A Taste of What’s To Come: Boqueria’s Tapas y Raciones

On a recent visit to New York, Young & Hungry dropped by Boqueria in the Flatiron District for a peak at what chef Marc Vidal has in store for his forthcoming D.C. location, opening in Dupont Circle this fall. Just a quick bite (or three), starting with the cojonudo (pictured above): fried quail eggs, sprinkled with coarse salt, atop a chunk of spicy chorizo on crunchy toast. Two tiny eggs. Four bites tops. (I polished 'em off in two.)

Next up: dátiles con beicon. That's sticky dates, stuffed with almonds and Valdeón, wrapped in bacon. The foursome arrived on a skewer looking a charred to say the least. This is one bacon-wrapped dish where the pork barely registers, what with the mushy fruit and cheese, punctuated with a small crunchy nut. I'm usually a sucker for bacon-wrapped dates. I didn't particularly care for this version.

And, finally, rounding out my three-dish lunch, pintxos morunos: seared lamb, marinated in lemon and cumin, and topped with a kicky "salsa verde.” My server had mentioned that the lamb dishes were Boqueria's specialty. This small plate backs him up. The lamb arrived tender and pink; its juices gently seeping onto the super-salty toast where the meat had perched. Delicioso!

Photo by Chris Shott

  • Neil

    So far, nothing that stands out as Catalan, or even Spanish. Usually, a restaurant's handling of pulpo a la gallega is a good baseline indicator of Iberian moxie. Even rap a la romesc or a firm hand with yolkless alioli would eliminate the suspicion that this outfit is too much into Asian or North African fusion.